White Chocolate Jelly Cake

1. 1

   Brush a deep, 7 inch square cake pan with oil. Prepare jello according to package instructions then pour into pan. Chill for 3 hours, or until set.

2. 2

   To make the white chocolate ganache, stir heavy cream and chocolate in a heatproof bowl set over a double boiler until smooth. Let cool then pour 3/4 over jelly. Chill for 1 hour.

3. 3

   Preheat oven to 350u00b0F. Grease and line a 9 inch-square cake pan with parchment paper.

4. 4

   Whip eggs until thick and creamy. Gradually add sugar, beating until sugar dissolves. Fold in cornstarch. Transfer to prepared pan and bake for 20 mins, or until a skewer inserted in the center comes out clean. Turn out onto a wire rack lined with parchment paper to cool. Trim into a 7 inch square and place on top of ganache and jello. Chill for 30 mins.

5. 5

   Meanwhile, spread melted chocolate out onto a baking tray lined with parchment paper until 1/8 inch thick. Chill for 10 mins, or until set. Break into small pieces.

6. 6

   Place base of pan in hot water for a few seconds to loosen jello. Quickly invert onto a serving plate. Secure chocolate pieces around edges of cake with remaining ganache. Tie with a ribbon to decorate.

* Per serving · 4 servings · Values may vary.